““Everything’s all right,” said Priscilla. “I’ve got lots and lots of food stored away. I simply looted the dishes as they were brought out of the dining-room. Fried fish, a whole roast duck, three herrings’ roes on toast, half a caramel pudding--I squeezed it into an old jam pot--and several other things. We can start at any hour we like tomorrow and it won’t in the least matter whether Brannigan’s is open or not. What do you say to 6 a.m.?””
A cook of roughly the same moment, setting down the same dish.
the bottom of a deep sauce-pan and fry it brown; take it out, and put in layers of potatoes, onions and fish sliced, seasoning each layer plentifully with salt and pepper; using about three pounds of fish, and a quart each of potatoes and onions; cover with cold water, bring gradually to a boil, and cook slowly for thirty minutes; then add two pounds of sea-biscuits soaked for five minutes in warm water, and boil five minutes longer and serve. This receipt calls for the addition of half a pint of port wine, and a bottle of champagne to be added to the chowder just before serving; but it is quite good enough without, and far less expensive. 20. =Club House Fish Cakes.=--Wash and boil one quart of potatoes, putting them on the fire in cold water enough to cover them, and a tablespoonful of salt.
Sources: The passage is from George A. Birmingham, Priscilla's Spies, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, ship stamp.